Olive and Artichoke Tapenade

Course Appetizers Total Time Under 1h

Ingredients in this Recipe

1 tablespoon chopped flat leaf parsley
1 tablespoon green peppercorns packed in brine, drained
1 tablespoon lemon juice, preferably fresh
1 teaspoon minced lemon zest
2 tablespoons extra virgin olive oil
2 tablespoons grated Parmesan cheese
3 cloves garlic
3 tablespoons toasted walnut pieces, chopped
4 to 5 sun dried tomatoes, packed in oil, drained, chopped
6 slices day old Italian or country style bread, sliced ¾ inch thick, toasted and brushed with olive oil
One 6 ounce jar artichoke hearts, drained and chopped
¼ teaspoon coarsely ground black pepper
½ cup green olives, pitted

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